Mexican Potato Candy

Ingredients

In this adaptation, we infuse the traditional Irish potato candy with Mexican flavors to create a unique fusion dessert. We incorporate spices like cinnamon and chili powder to add a touch of heat and depth to the candy. Additionally, we coat the candies in dark chocolate, which is commonly used in Mexican-American cuisine, instead of the traditional powdered sugar coating. We alse have the original recipe for Irish Potato Candy, so you can check it out.

• 2 medium-sized potatoes, boiled and mashed (about 1 cup / 240g) 2 medium-sized potatoes, boiled and mashed (about 1 cup / 240g)
• 1/4 cup (60ml) condensed milk 1/4 cup (60ml) condensed milk
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 8 ounces (225g) dark chocolate, melted 8 ounces (225g) dark chocolate, melted
• Chili powder, for garnish Chili powder, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 23g, 15g
• Protein: 2g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, condensed milk, ground cinnamon, vanilla extract, and chili powder. Mix well until all the ingredients are fully incorporated.
2. 2.
   Take small portions of the potato mixture and roll them into bite-sized balls. Place the balls on a baking sheet lined with parchment paper.
3. 3.
   Place the baking sheet in the refrigerator and let the potato balls chill for about 30 minutes to firm up.
4. 4.
   Meanwhile, melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
5. 5.
   Using a fork or toothpick, dip each chilled potato ball into the melted chocolate, ensuring it is fully coated. Place the coated balls back on the parchment-lined baking sheet.
6. 6.
   Sprinkle a pinch of chili powder on top of each chocolate-coated potato ball for an extra kick of flavor.
7. 7.
   Return the baking sheet to the refrigerator and let the candies set for at least 1 hour, or until the chocolate hardens.
8. 8.
   Once the chocolate has hardened, transfer the Mexican Potato Candies to an airtight container and store them in the refrigerator until ready to serve.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly mash the boiled potatoes to achieve a smooth and creamy texture for the filling.
• Dark chocolate — Use good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of cayenne pepper to the potato mixture.
• If you prefer a sweeter candy, you can increase the amount of condensed milk or add a tablespoon of powdered sugar to the potato mixture.
• To make the candies more festive, you can sprinkle colored sugar or edible glitter on top of the chocolate coating.
• Store the Mexican Potato Candies in the refrigerator to keep them fresh and prevent the chocolate from melting.
• Serve the candies chilled for the best taste and texture.

Serving advice

Serve the Mexican Potato Candies as a delightful dessert or a sweet treat during festive occasions. Arrange them on a platter or in decorative boxes for an eye-catching presentation.

Presentation advice

To enhance the visual appeal, place the Mexican Potato Candies in colorful paper cups or wrap them individually in festive foil wrappers. Sprinkle a touch of chili powder on top of each candy for an added pop of color.